CREAMY POTATO SOUP #LUNCH #EASYRECIPE
Potato Soup stacked with lumps of delicate, healthy potatoes and made with a rich and velvety soup base. This soup is a peruser most loved and in light of current circumstances – it's anything but difficult to make and totally scrumptious! Top it with cheddar and bacon and nobody will most likely stand up to.
Growing up we had a ton of potato soup. It may have something to do with the way that my grandparents were potato ranchers so just got go down. My mother made it most likely two times every month and now it's the equivalent for me, particularly during virus winter months.
I cherish that it's something everybody in my family can concede to (and get's amped up for when I disclose to them it's what's for supper). I likewise love that I for the most part have every one of the fixings close by to make it (I've generally escaped in my cooler, dependably!).
What's more, potatoes, carrots and celery have a more extended time span of usability than most veggies so I've generally got a portion of those close by as well.
One of my go-to soup plans and a peruser top choice! It's such a velvety, healthy, consoling soup. Simply make sure not to leave off the cheddar and bacon (or ham), they include heaps of flavor!
Ingredients
6 cups peeled and diced Russet potatoes (about 5 medium potatoes. Dice into small cubes about 3/4-inch)
1 1/2 cups chopped yellow onion (1 medium
1 1/4 cups peeled and diced carrots (3 medium)
1 cup diced celery (2 stalks)
2 (14.5 oz) cans low-sodium chicken broth
Salt and freshly ground black pepper
1/3 cup butter
1/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup sour cream*
For Serving:
Crumbled bacon or chopped cooked ham , shredded cheddar cheese, chopped green onions or chives
Instructions
Combine diced potatoes, carrots, celery and onions with chicken broth in a large stockpot and season with salt and pepper to taste.
Cover pot and bring to a boil over medium-high heat (it will take about 10 minutes to reach a boil), once it reaches a boil reduce heat to medium and continue to cook about 15 - 20 minutes longer until potatoes are very soft when pierced with a fork.
Meanwhile, in a medium saucepan melt butter over medium heat, add flour and cook for 1 minute while whisking constantly. While whisking, slowly add milk and cook, stirring constantly until mixture begins lightly bubble and thicken.
Once potatoes are soft add thickened milk mixture to potato soup mixture and stir (potatoes should start breaking down into soup, if not cook a few minutes longer). Add sour cream and mix well.
Ladle soup into serving bowls, top each serving with bacon or ham, cheddar cheese and green onions (Note that the soup will thicken as it rests so if you happen to have left overs you can thin with a little water or milk).
Recipe Notes
Try substituting heavy cream or half and half for the sour cream. It is also such a delicious option.
Fore more detail : http://bit.ly/2XxDCEQ
